Mixed Green Salad With Blueberries And Sliced Hazelnuts With A Roasted Garlic Vinaigrette
- Details
- August 26
The salad dressing can be made up to a week in advance, and will actually taste better if it has time for the flavors to come together. The rest of the salad must be made just as it's time to serve.
Prep time: 30 min. Makes enough for 60
Ingredients
- 1 bulb garlic
- ¾ cup olive oil
- ¾ cup balsamic vinegar
- 1 Tbsp stone ground or dijon mustard
- 1 Tbsp maple syrup
- Sea salt
- 4 lbs mixed salad greens
- 1 pint fresh blueberries
- 1 cup sliced hazelnuts
Directions
- Roast the whole bulb of garlic by slicing off the top, rubbing the exposed flesh with olive oil, and putting in the oven, toaster oven or barbeque at around 300 degrees F. Once the cloves are soft, which will take about 20-30 minutes, pull them out of the skin and chop or mash them. Put all of the flesh into a bottle and add the oil, vinegar, mustard and maple syrup. Add a pinch of salt, and shake until the oil and vinegar combine.
- When you are ready to serve, wash and spin dry the greens. Put them in a large salad bowl and toss with just enough dressing to lightly coat them. Place some on a plate and top with the blueberries and sliced hazelnuts.
